State of Grace: A Hometown Affection of Elegance

Are you currently planning your holiday agenda? If by any chance you are going to the US of A, why not go to Texas? Because the James Beard Award nominee, chef Ford Fry – which is best known for his popular Atlanta eatery The Optimist, has made homage to his native city of Houston with a State of Grace. The restaurant, which name is inspired from an image of a deer that was found by Ingram during the design phase – a showcase of the deer’s grace and its beauty, is housed in the affluent mansion-strewn River Oaks, with the dining room that took what was once home to Fry’s childhood confectionary store, a 1950s brick build.

The open-hearth kitchen of State of Grace will be fine tuned with utmost care to the quality and details. The menu includes lobster hush puppies, shrimp a la plancha and, duck carnitas – another tribute to Fry’s southern upbringing. Also, if you love desserts, pastry chef Chrysta Poulos whips up pecan pie ice cream balls covered in hot fudge to your delight, along with other sweet treats like candy bar chocolate tarts and sticky toffee pudding. You also shouldn’t miss the stunning glass front room of a large variety of small production oysters from the east coast and gulf.

The food might be tempting enough, but the interior of the space will keep guests lingering around. Featuring a color palette of white, moss green, and slate grey against open brickwork walls, walnut and leather banquettes, also marble counter tops, the beauty is well presented through Elizabeth Ingram’s well-appointed touches. There are also three custom-designed chandeliers hanging from a white oak parquetry ceiling presiding over the focal point of the room, a semi-circular hand-burnished brass counter top. A long time collaborator of Fry, Ingram complimented the room with an elegant, continental, yet timeless affection.